Crock Pot Fail

Soooo, you can't double a crock pot recipe unless you have two crock pots!  I wanted to make dinner for a friend so figured I would be so super smart and double a recipe to have enough for us and the other family.  Well, I didn't think it through until the crock pot was almost spilling over and I could not fit any more ingredients.  HA!  I am a mess.  So I just went with it and it turned out great.  But follow the recipe and do not double:)

The three recipes below are quick, easy and great to reheat in a thermos at lunch.  Can you tell how obsessed I am with a hot lunch in a thermos?  I love knowing that Lola gets a variety of hot meals each week made with ingredients that I can control.

Lola's lunch this week:

Monday- red beans, turkey sausage and rice with carrots and grapes
Tuesday- baked spaghetti with zucchini noodles and carrots and an apple
Wednesday- chicken chili, orange slices and organic cheddar crackers
Thursday- Turkey slices, cheese stick, organic, full fat yogurt and  strawberries
Friday-Grill cheese and turkey quesadilla, apple sauce, baby carrots

Crock Pot Chicken Chili

Ingredients:

• 3 large boneless skinless chicken breasts
• 1 cup diced bell peppers, (red or orange)
• 1 diced green bell pepper
• 1 (15 oz) can corn, drained & rinsed
• 1 14 oz can black beans, drained & rinsed
• 1 14 oz can kidney beans, drained & rinsed
• 1 large onion, diced
• 1 can Rotel tomatoes
• ¾ cup salsa
• 2 limes, juiced
• 3 cups chicken broth, low sodium
• 3 cloves garlic
• 1½ teaspoons cumin
• 1 tablespoon chili powder
• 1 can refried beans

Instructions:

1. Place chicken, bell peppers, corn, beans, onion and tomatoes into the slow cooker.
2. In a large bowl combine salsa, lime juice, chicken broth, garlic, cumin and chili powder. Pour over chicken mixture.
3. Cook on high 3-4 hours or low 6-8 hours. Remove and shred chicken. Return chicken to slow cooker, stir in refried beans and cook an additional 15-20 minutes or until hot.
4. Serve with your favorite toppings like avocado and cheese.

Pumpkin Muffins

Ingredients:

• ¹/₂ cup – oats, dry
• ¹/₂ cup – milk
• ³/₄ cup – flour, all-purpose
• ³/₄ cup – flour, whole wheat
• 1 teaspoon – baking soda
• ¹/₄ teaspoon – baking powder
• 1 teaspoon – cinnamon
• ¹/₂ teaspoon – nutmeg
• ¹/₂ teaspoon – salt
• 1 ¹/₄ cup – pumpkin, canned
• ¹/₂ cup – applesauce, unsweetened
• 2 large – egg
• ¹/₂ cup – pure, organic maple syrup

Directions:

1. Preheat oven to 350 and line or grease a muffin tin.
2. Combine oats and milk in a small bowl, set aside for 5-10 minutes.
3. In a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. In a medium bowl, combine pumpkin, applesauce, eggs, and maple syrup.
5. Add pumpkin mixture and milk-oat mixture to the large bowl with flour mixture. Mix until fully combined. Fill muffin tins with mixture until 2/3 full.
6. Place muffin tin in the oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Makes about 18 muffins.

Hidden Carrot and Zucchini Baked Spaghetti

Ingredients:

• 8 ounces dry spaghetti noodles
• Zucchini noodle/ spirals  (you can use only zucchini noodles if you wish, I mix to hide easily for the kids)
• 1 pound ground beef
• 1 medium onion, chopped
• 3 shredded carrots
• 1 26 ounce jar meatless spaghetti sauce
• 1/2 teaspoon seasoned salt
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 2 cups small curd cottage cheese
• 4 cups shredded mozzarella cheese

Directions:

1. Cook spaghetti according to package directions. 
2. Cook Zuchini noodles in a little olive oil until slightly soft
3. Cook beef and onion over medium heat until meat is no longer pink; drain.  
4. Stir in the spaghetti sauce, shredded carrots, and seasoned salt; set aside
5. In a large bowl, whisk the eggs, and Parmesan cheese  
6. Drain spaghetti; add to zucchini noodles and egg mixture and toss to coat.
7. Place half of the spaghetti mixture in a greased 9x13 baking dish.  
8. Top with half of the cottage cheese, meat sauce and mozzarella cheese. 
9. Repeat layers.
10. Cover and bake at 350 degrees for 40 minutes. Uncover and bake 20-25 minutes longer or until cheese is melted. Enjoy!

Healthy, Happy Husband Week

Each week I meal prep with my children in mind.  I think about the foods they love, the foods they don't mind, the foods they will eat if bribed with dessert, and how I can make sure they are getting a variety of nutrient dense foods.  I will eat anything I make for them, but my husband doesn't love left overs and would rather meat and veggies so he will cook for the two of us most nights. I am feeling guilty that I only have my kids in mind so I decided to cater more to my husband this week and alter for my kids. The dishes sound fancy, but they are literally 30 min or less meals.

Skinny Bang Bang Shrimp with Balsamic Brussels Sprouts and Cilantro Lime Jasmine Rice

Skinny Bang Bang Shrimp

Ingredients

• 1 lb shrimp/ uncooked. shelled or deveined.
• 3 Tbs plain greek yogurt
• 3 Tbs chopped green onion, plus more for garnish
• 1 1/2 Tbs sweet chili sauce
• 1/2 Tbs sriracha sauce

Instructions

1. Combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. set aside.
If shrimp are raw:
2. Cook in pan with a little olive oil, until opaque and cooked through
3. Brush each shrimp liberally with the sauce, on both sides
4. serve immediately

Balsamic Brussels Sprouts 
Ingredients:

• 2 tbsp olive oil
• 1 lb brussels sprouts, trimmed and halved
• 2 large shallots, peeled and cut into ½” thick wedges
• kosher salt and black pepper to taste
• 1 tbsp balsamic glaze 

Instructions:

 

1. Preheat oven to 425°F. Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil, brussels sprouts and shallots in one layer and let cook undisturbed for about 3 minutes until beginning to caramelize. 
2. Turn occasionally for an additional 2-3 minutes until golden all over.
3. Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente. Drizzle with balsamic glaze, toss and serve.
   

Cilantro Lime Jasmine Rice

Ingredients:

• 1 cup jasmine rice
• ¾ cup coconut milk
  
  
• 1 cup water
• 1 lime, zested
• 1 tsp. fresh lime juice
• 4 tsp. minced fresh cilantro
• salt and pepper

Instructions:

1. Rinse rice under cold water until water runs clear. This gets rid of some starch from the rice so the rice is not too sticky.
2. Combine the rice, coconut milk, water, and pinch of salt in a small saucepan. Bring to a simmer and cook partially covered on medium/low heat until liquid is absorbed, about 12-15 minutes.
3. Remove the pan from the heat. Fluff the rice with a fork and stir in the lime zest, lime juice, and cilantro. Season with salt and pepper as needed.
4. Serve immediately.

 (The Kids ate the shrimp with out the sauce.  They loved the rice and ate the Brussels sprouts)

 

Filet Mignon with Rosemary Parmsean New Potatoes and Stir Fry Snap Peas

Stir Fry Snap Peas 

 

Ingredients:

• 1 pound sugar snap peas, middle strings and stem end removed
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon Sesame seeds ( I used white roasted and black)
• Balsamic Glaze

Instructions:

Pour oil in a skillet or wok over medium-high heat, add snap peas, salt, pepper, and red pepper flakes. Cook for 5-7 minutes, stirring frequently. Continue cooking until slightly tender.  
Add Sesame seeds and drizzle balsamic glaze and enjoy

Sliders and Mini Pizzas for My Mini People

For some reason, I decided to add crumbled/pureed cauliflower to everything this week.   It is easy to hide and they haven't had cauliflower in a few weeks.  With that said, I also gave them some fun and not perfectly healthy options this week, but homemade and fresh is always best.  I love that I know exactly what they are consuming. The pizza and sliders are good to reheat and wrap in foil for a school lunch and I put the shepard's pie in a thermos. 


CAULIFLOWER AND SPINACH PANCAKES

Ingredients

• 3 ripe bananas
• 3-4 cups of fresh spinach  
• 1 cup pureed raw cauliflower
• 2 cup old fashioned rolled oats (not instant)
• 1 cup nonfat milk
• 1/2 cup unsweetened applesauce 
• 2-3 TBS honey
• 2 eggs 

Instructions

1. Puree bananas in food processor until smooth
2. Add spinach and cauliflower to bananas and blend until smooth
3. Add all additional ingredients and blend until smooth (add more milk if too thick)
4. Heat a skillet on medium
5. Spray with cooking spray
6. Fill a ¼ sized measuring cup with the pancake batter.
7. Pour measuring cup onto heated skillet
8. Cook each side until lightly brown.

 GROUND TURKEY AND SWEET POTATO SHEPARD'S PIE

Ingredients:
For the potatoes:

• 1-1/2 lbs sweet potatoes, peeled, diced
• 3 cloves garlic
• 1/2 cup 1% milk
• 1/4 cup fat free chicken broth*
• 2 tbsp reduced fat sour cream
• salt and pepper to taste

For the filling:

• 1 lb 93% lean ground turkey
• 1 tsp olive oil
• 1 medium onion, diced
• 1 celery stalk, chopped
• 1 parsnip, diced
• 2 cloves garlic, diced
• 8 oz mushrooms, diced
• 10 oz frozen mixed vegetables 
• 2 tbsp flour (leave out to make gluten-free)
• 1 cup fat-free low-sodium chicken broth*
• 2 tsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp freshly chopped rosemary
• salt and pepper
• paprika

1. Boil sweet potatoes and garlic in a pot of salted water until cooked and
   soft. Drain and mash with chicken broth, sour cream, salt and pepper. 
2. Preheat oven to 400°F.
3. Saute ground turkey; season with salt and pepper. When cooked, set aside. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.
4. Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce,
   rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.  
5. In two pie plates,  spread the meat mixture on the bottom of each dish. Top each with mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10
   minutes before serving.
   

MINI PIZZAS (Not very healthy, but a great treat)

Ingredients

• 1 can Grands Homestyle Biscuits
• 1 1/2 cups of homemade  pizza sauce ( I was lazy an used organic tomato sauce)
• 2 cups shredded mozzarella cheese
• Toppings- I used bite size pieces of cooked chicken and tiny pieces of pureed cauliflower (looked like the chicken, great disguise) 

Instructions

1. Preheat oven to 400 degrees F. Spray a cookie sheet or pizza pan with nonstick cooking spray.
2. Flatten each biscuit out on pan.. Spread a layer of sauce onto each biscuit.
3. Sprinkle cheese onto each biscuit and top with your toppings of choice. Sprinkle more cheese on top.
4. Bake at 400 degrees for 7-10 minutes, until biscuits are golden brown on edges and cheese is bubbly.

SLIDERS

Ingredients

• 2 pounds of lean ground beef
• 1/2 cup chopped onion
• 1 teaspoon seasoning salt
• 1/2 teaspoon black pepper
• 6 slices cheese
• 1 cup pureed cauliflower
• 12 slider rolls

 Instructions

1. Preheat oven to 375° F.
2. In a large bowl combine hamburger meat, onion, seasoning salt and pepper. Mix to combine. Press mixture evenly in the bottom of an un-greased 9x13 inch baking dish.
3. Bake, uncovered for 25 minutes or until meat is no longer pink in center.
4. Remove from oven and then carefully pour out the grease in the pan.
5. Add tiny pieces of cauliflower then Place cheese slices over the veggies and meat. Place back in oven for 2 minutes or until cheese is melted.
6. Cut meat into 12 equal size squares. Place each square of meat in the center of slider bun.